Review Detail

Turned out dry & I don' :S

I just tried making this for some friends. I followed the recipe with painstaking accuracy it came out way too dry. I probably did something wrong but I can't figure out what.

I made sure to use non-dutched cocoa powder to prevent getting the problem Lina had.

I wasn't able to pour the batter into my cake pans it was too thick -- it was more like the vegan brownie batter on this website. Instinctively I knew something was wrong at this point but I sadly dismissed that thought.

I made sure my oven thermometer was accurate beforehand by doing the boiling water test & it was. Also I did double the recipe to make a layered cake, so I think my multiplication below is correct:

I also baked the layers on the middle rack in the over & moved them around half-way through baking. At 20 min bake time, a toothpick in cake out with batter, so I only cooked them 5 min more & the toothpick came out clean by this point.

I made sure to use stainless steel cake pans that aren't dark or non-stick, since I've had tons of problems with dark/non-stick bakeware burning/overbaking everything.

I'm at a loss :'( Any ideas? I really want to get this one down because it looks like da bomb!

Owner's reply

Hi Theo! I know it's been awhile since you wrote this comment but I wanted to get this cake in order and test it again thoroughly before I responded. I've made several test batches over the last couple months and gotten the cake back where it needs to be. It looks like there was some sort of typo in the original recipe that made it too dry. Keep in mind though that this batter is extremely thick so the cake turns out on the dense and fudgy side, as intended. Thanks for your input!

Latest Comments

"I've made this a few times and have used pea milk instead (the guy who brought us Method cleaning products is now doing vegan mylk). I am trying to avoid soya, and found that using only coconut vinegar instead of apple cider vinegar really gives a mild taste (my stepdaughter, who is almost 9, found the apple cider vinegar version too vinegary). I too am trying to cut the salt, as I used to buy unsalted butter before, but overall, a fantastic butter/margarine alternative. Thanks for this! :)"

"Unfortunately sauteing with your butter recipe ends up in unwanted clumps due to xantham gum being fried at high temperatures. Perhaps you could use something that melts. You are right about the acidic taste. The vinegar flavor ruins the butter experience if you were to spread it on bread to be eaten directly. Lemon juice has the same effect. Moreover, I did try organic coconut oil which resulted in the best flavor. But, as I am sure everyone knows, organic oil is extremely expensive. It is also interesting to note that this butter for some reason will collect mold rather quickly if not used soon enough. Freezing only retards the mold growth. How long do you hold your butter before using? Have you tried other neutral tasting acids with..."

Latest Comments

"I've made this a few times and have used pea milk instead (the guy who brought us Method cleaning products is now doing vegan mylk). I am trying to avoid soya, and found that using only coconut vinegar instead of apple cider vinegar really gives a mild taste (my stepdaughter, who is almost 9, found the apple cider vinegar version too vinegary). I too am trying to cut the salt, as I used to buy unsalted butter before, but overall, a fantastic butter/margarine alternative. Thanks for this! :)"

"Unfortunately sauteing with your butter recipe ends up in unwanted clumps due to xantham gum being fried at high temperatures. Perhaps you could use something that melts. You are right about the acidic taste. The vinegar flavor ruins the butter experience if you were to spread it on bread to be eaten directly. Lemon juice has the same effect. Moreover, I did try organic coconut oil which resulted in the best flavor. But, as I am sure everyone knows, organic oil is extremely expensive. It is also interesting to note that this butter for some reason will collect mold rather quickly if not used soon enough. Freezing only retards the mold growth. How long do you hold your butter before using? Have you tried other neutral tasting acids with..."